{"id":14831,"date":"2026-06-05T06:29:24","date_gmt":"2026-06-04T18:29:24","guid":{"rendered":"https:\/\/winefolio.co.nz\/?p=14831"},"modified":"2026-06-05T08:36:41","modified_gmt":"2026-06-04T20:36:41","slug":"the-tasting-table-3rd-june-2026","status":"publish","type":"post","link":"https:\/\/winefolio.co.nz\/?p=14831","title":{"rendered":"The Tasting Table – 3rd June 2026"},"content":{"rendered":"\t\t
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This is episode #3 of ‘The Tasting Table’ where I will be bringing a set of wines that I\u2019m due to review – over to dinner with a few guests. I reluctantly cancelled the event in May after I caught COVID, again. Tonight we\u2019re in Auckland city at\u00a0Bistro Saine <\/b>on a damp Wednesday. The idea is to have the sessions at a revolving range of restaurants, perhaps once a month, but certainly on a regular basis. Finding venues is certainly a challenge. The restaurant was busy and service was attentive and solved problems very well.<\/p>

The wines are new releases – things I would have been sent to taste as a matter of course – so those attending get to try some new wines. I\u2019ve curated the range of styles so that there\u2019s a balance and flow to the evening. I try to have food landing on the table every thirty minutes or so – sometimes just a two-bite morsel, and other times a bigger dish to share. To start there\u2019s the bistro classic – Chicken Liver Parfait with baguette, cornichon and preserve<\/b>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Valli Waitaki Riesling 2025<\/strong>
<\/span>A pale silvery green colour in the glass for this North Otago wine. Not an overtly \u2018riesling typicity\u2019 perfume, relying on bright notes of citrus, freshly cut apple, white peach, green herbals and a distinct \u2018ozone\u2019 note as well, to entice you in. Youthfully tight and filled with energy, it runs a line of acidity straight through the palate. That acidity deals with the off-dry ripeness, leaving you to appreciate the chalky texture. \u201cA beautiful start to the evening – like an aperitif wine\u201d and \u201cReally classy and with a sneaky more-ishness\u201d were a couple of comments from guests. 93pts<\/b><\/b><\/p>

Seifried Gew\u00fcrztraminer 2025<\/b>\u00a0
<\/span>A light golden-green colour in the glass. Much more varietal typicality here, with signature rose petals florals lighting the path ahead. Mandarin, lime, pineapple, lychee, ginger cake and baking spices on the nose. \u201cNot too floral\u201d was added. Off-dry in style, with a plushness to the fruit and a good level of concentration through the palate. A nibble of savoury, with a show of white pepper and root beer at the back of the palate. Drier and slightly pithy on the finish. \u201cOne of the best-balanced Gew\u00fcrztraminer I\u2019ve had from New Zealand\u201d and \u201cA very good bargain\u201d 91pts<\/b><\/p>

The next pair of wines get a dish that\u2019s a favourite of mine – risotto. Specifically it is Butternut Risotto with pumpkin seeds, celery and saffron<\/b>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Pegasus Bay \u2018Minuetto\u2019 Semillon\/Sauvignon 2023<\/strong>
<\/span>This edition is Semillon-led, with approximately 70% Semillon & 30% Sauvignon Blanc. A translucent straw colour in the glass. The bouquet shows grapefruit, whitecurrant, apple skin, lemon zest, pineapple and salted almonds. A brisk, tart acidity is upfront in a well-structured palate with grainy phenolic texture. A richness of oatmeal crackers and baking spice develops – \u201cit keeps developing in the glass\u201d was one note – and the creaminess contrasting that initial juice. Finishes dry and with \u201cgreat length\u201d. 93pts<\/b><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Blank Canvas \u2018Tano\u2019 Chardonnay 2024<\/b>
<\/span>Labelled with the smart black label from their range. Made in a 3,500 litre barrel, it is quite soft on the nose, with chestnut, apple, lime, white peach and grapefruit. With a good swirl, there is some vanilla and baking spice too. Bone dry, and in a classic, very tight style – I suspect that time in the cellar will be of benefit to this wine. A grainy lees-influenced texture and phenolic adds weight and character. \u201cI\u2019m loathed to mention Chablis but that\u2019s what this reminds me of!\u201d commented one chardonnay fan. \u201cOld World elegance\u201d appeared in the notes. 94pts<\/b><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Moving on from the white wines, we start with chilled red wine. It\u2019s a style that I noticed becoming more popular when I spent a couple of years managing a Wine Bar in Devonport.\u00a0<\/span><\/p>

Te Motu \u2018Onetangi Nouveau\u2019 chilled red 2025
<\/span><\/b><\/b>A very funky new label from Waiheke Island pioneers Te Motu – a sign of the new generation taking the reins. Described on the bottle as \u201cBest served cold and lonely\u201d which is well-suited as we\u2019d scoffed all the risotto by the time we came to taste it! Made of two portions of estate-grown merlot, it has a fabulous \u2018pop\u2019 of fruit. Light-bodied and direct, with a breezy acidity. A jube-like rush of raspberry, yellow plum and redcurrant – the juice quite chunky and bold. \u201cA wine in its own category in the NZ market\u201d and \u201cIs it Beaujolais?\u201d were snippets that I overheard around the table. 93pts<\/b><\/b><\/p>

We\u2019re at the restaurant on the weekly Steak night – \u2018Wednesday Cut\u2019. It\u2019s a loaded table as Bavette Steak with three sauces<\/b>; frites with aioli<\/b>; carrot salad with honey & caper dressing, feta, candied walnut<\/b> and plates of crisp salad<\/b> all descend on us. Not there are any complaints. We move onto more traditional red styles to suit our protein.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Rockburn \u2018The Barrels – Parkburn\u2019 Pinot Noir 2024<\/b>
<\/span>Ten barrels chosen from the range made from the Parkburn Vineyard makes up this year\u2019s selection. A dark burgundy purple colour. Darkness to the bouquet too, with cherry, plum, blackberry and redcurrant fruits. Savoury tones of thyme, prosciutto and pimento also rise from the glass. \u201cA balanced expression – quite elegant\u201d. Crisp acidity heralds a medium-bodied palate that has gorgeous fruit framed by spicy oak. Tension and structure underpin that voluptuousness, with whisper-fine tannins spreading out into a dry, persistent finish. One of our tasters thought \u201cthis will age well\u201d. 94pts<\/b><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Yealands Single Vineyard Tempranillo 2024
<\/b>A Tempranillo from a single vineyard in Marlborough\u2019s Awatere Valley. A gleaming ruby colour in the glass. The perfume is complex and compelling, with cherry, cranberry, tamarillo, orange peel, salami, acacia and souk spices in the mix. \u201cSlowly developing red florals\u201d is another note. Medium weight, with lashings of allspice, cinnamon, sage and toasty oak adding breadth. Acidity is key, with a brisk line and energy through the palate. Tannin is subtle, mellow and textural. An intriguing \u201cnegroni bitters to the finish\u201d and another guest exclaimed – \u201cWhat a difference to old Spanish Tempranillo this is!\u201d 92pts<\/b><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Church Road McDonald Series Merlot 2023<\/b>\u00a0
<\/span>Merlot from Hawke\u2019s Bay has long been a favourite in Winefolio Towers. Good colour – a dense garnet red and ruby. You need to be able to smell it is Merlot at first sniff, and this nails the brief. Aromas of plum, boysenberry and black cherry, mixed with a light medicinal edge and then dark chocolate. Ready to drink up now, with enough structure, weight and richness to the palate to match the generous fruit. This was served blind, with just a question of \u2018what grape(s) is this made from?\u2019 and not only had many fans, but a handful of guests guessed the varietal correctly. 90pts<\/b><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Paritua Single Vineyard Cabernet Sauvignon 2024
<\/b>Single vineyard Bridge Pa Cabernet Sauvignon – from an excellent year. An inky dark burgundy\/red in the glass. Cabernet character is woven through the wine, from the bouquet, to the palate and the dry, lingering finish. Blackcurrant is the signature, with some mulberry, cherry, damson and savoury forest floor notes. Quite pretty and floral too – not just muscle and grunt. Lighter than it looks and the face it shows, with glossy fruit, the tannin well woven into the seams, and a wave of acidity that carries it along. \u201cA serious wine now, but will get better and better with age\u201d. 94pts<\/b><\/p>

Stay tuned for our next adventure, where the evening will head to a local place saving Vietnamese style food. We\u2019ll see how we can match the wines to the menu and keep an eye on any spice! I do wonder how big reds will cope, but that\u2019s \u201call part of the ride\u201d. Till next time.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

This is episode #3 of ‘The Tasting Table’ where I will be bringing a set of wines that I\u2019m due to review – over to dinner with a few guests. … <\/p>\n","protected":false},"author":1,"featured_media":14840,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[3],"tags":[],"class_list":["post-14831","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-writing-about-wine"],"yoast_head":"\nThe Tasting Table - 3rd June 2026 - WineFolio<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/winefolio.co.nz\/?p=14831\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Tasting Table - 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